cucumbers & limes.

an obsessive cook's exploration of time, place, food and nostalgia. Contact at minerva.orduno@gmail.com.
In progress, Tepache.  Water, pineapple, piloncillo, spices, beer.  Magic.

In progress, Tepache.  Water, pineapple, piloncillo, spices, beer.  Magic.

Tepache: day 7.  The foaming is a good thing.

Tepache: day 7.  The foaming is a good thing.

The horchata drink mix experiment #1.  Making horchata backwards: grind the rice, sugar, vanilla bean, cinammon stick, powdered milk, THEN soak. The use of vanilla bean vs. extract is a wee bit too vanilla-y.  When working backwards the usual amount of cinammon stick is far too much.  Powdered milk was surprisingly a decent substitute for evaporated milk.  Experiment #2 coming after I drink the gallon of horchata in my fridge, which begs the question, is a ‘gourmet’ horchata drink mix a necessity when it is readily available in any Mexican grocery store?   Perhaps better stick to the cajeta…

The horchata drink mix experiment #1.  Making horchata backwards: grind the rice, sugar, vanilla bean, cinammon stick, powdered milk, THEN soak. The use of vanilla bean vs. extract is a wee bit too vanilla-y.  When working backwards the usual amount of cinammon stick is far too much.  Powdered milk was surprisingly a decent substitute for evaporated milk.  Experiment #2 coming after I drink the gallon of horchata in my fridge, which begs the question, is a ‘gourmet’ horchata drink mix a necessity when it is readily available in any Mexican grocery store?   Perhaps better stick to the cajeta…